Bourbon

This spirit, distilled through timeless liquor-making techniques, utilizes a three-grain recipe that infuses generations of Southern tradition with the spiciness of northern rye and a touch of malt for smoothness. FEW is hand-crafted through a small-batch process in charred oak barrels to age its bourbon whiskey.

Many people believe that these whiskies are so named due to their location. All bourbons are made in the state of Kentucky but there are in fact no working distilleries left in Bourbon County. Most are situated in the north east corner of the state and the name actually refers to the production method. Bourbons must contain at least 51% corn (maize) in the mash and the new spirit must be distilled below 80% ABV. The new spirit must then be matured in new American white oak barrels for a minimum period of at least two years. American white oak has a high level of natural oils in the wood (called vanillins) and these give all American whiskies their distinctive vanilla and woody flavours. The combination of using new barrels and the higher temperatures and differing surrounding climate, mean that American whiskies mature much faster than those produced in Scotland and Ireland. Also, no colourings or flavourings can be added to a bourbon whiskey. There are seven different bourbon distilleries in Kentucky and these produce numerous brands of whiskey, all using unique recipes. The seven distilleries are Bernheim, Buffalo Trace, Four Roses, Jim Beam, Maker’s Mark, Wild Turkey and Woodford Reserve.